What you drank at "Drink"
There's another thread that details the concept and debates the merits of the place and the bartenders. But with no menu, and a coctail selection limited only by the tender's knowledge, I want to know what everyone's ordering.
I was there last night with a friend.
I may have missed an ingredient or two but here's the gist of what we had:
Fort point- Rye, vermouth, bitters
Last Word- Gin, Chartreuse, bitters
Fernet flip- frenet, simple syrup, whole egg
Coffee Flip- Old Monk Rum, St. Germaine, muddled coffe beans, maraschino, whole egg (possibly the best drink i've ever had)
Aaron's (bartender) favorite drink, a french name I can't recall: Rye, Cognac, Benedictine, Angostura bitters, and another type of bitters (they have 14 different kinds of them)
beverage created by Aaron- Aperol, gin, St. Germaine, grape fruit bitters, lemon around the rim- a milder and fruitier than a Negroni but along the same parallel.
Negroni- gin, vermouth, campari, flamed orange around the rim
On my one visit:
A couple of Hearsts - gin, vermouth, two types of bitters
Obituary - gin, vermouth, and absinthe
A Last Word is equal parts gin, green chartreuse, lime juice, and Maraschino.
Your round 3 sounds like a Vieux Carré.
When we went, Benjamin made us
- a Fort Point
- a crazy improvisation when I asked for a Cynar drink - 1 oz Cynar, 1 oz lemon juice, 1/2 oz Fernet, 1/2 oz apricot brandy
- a Last Word-type drink I can't remember the name of (substitute lemon juice for lime juice and yellow Chartreuse for green Chartreuse)
- an invention he called the Crustacean, including brandy, pimento dram, and lemon juice.
That Last Word riff may have been a Refined Speech - a bit more gin in it proportionately as well - Misty made me an excellent one.
I also learned of the Corpse Reviver #2 from Ben at Drink (equal parts Gin, Cointreau, Lilllet blanc, and lemon juice, with a dash or more of absinthe (or Herbsaint) - amazing!
My other revelation was Xmas week - the Tom and Jerry - warm, highly-spiked, spicy eggnog - wow! I wish they had it more often.
Have also enjoyed Misty's Bohemian and the coolest Vieux Carre ever with its handmade by Josie iceberg in the glass.
Additions from recent visit with huge thanks to Josie as always:
Krakatoa - flaming green chartreuse with gin and Fernet Branca (I think) - dramatic and tasty!
Toronto - rye-based sort of krakatoa (not flaming)
Old Monk rum in a Hemingway daiquiri - not so seasonal but delicious
Old Monk in a 1919 - wow - this was the one to remember from this visit
Elderflower Sour - light and delicious twist on the Bohemian
Great night with John as our bartender (a first for me) yesterday:
Tennessee: bourbon, lemon juice, demerera syrup, and Luxardo maraschino - light and delicious
Appetizer d'Italienne (??): Fernet Branca, sweet vermouth (two kinds), and demerera - a "very adult" drink for sipping that I really enjoyed
Toronto: Rittenhouse rye, Old Monk rum, Punt e Mes
Seelbach: champagne, Cointreau and lots of two kinds of bitters
Old Monk daiquiri - big crowd pleaser
Blood and Sand - OJ, scotch, and something red
Manhattan - classic and perfect in cut glass
The last time I was there, I had a Fort Point (I usually dunno what I want, so I seem to toss that out as a starting point), 1919 (I *really* liked it, but I tend to like heavier/sweeter things), Toronto & Ewing #33.
1794, rye flip, Fort Point, Last Word, Scoff Law, Green Point, Sazerac, Hearst, Ward Eight, Vieux Carre, Corpse Reviver, Hanky-Panky. A couple I didn't scribble down. I've actually tried both of the red wines, too.
I'm glad you started this thread. It's a good way around my no-cocktail-menu pet peeve. I'll use this thread as my menu, and the first thing I'll order is that Coffee Flip. It somehow sounds disgusting and delicious at the same time. I love all those ingredients, but wouldn't think (or be crazy enough) to put them together.
I've only gotten down there once so far (more to come, though). Josie started me off with the Fort Point (seems to be a good starter for a lot of people), when I asked about the Mole bitters, she steered me to the 1919 (also good 'cause I had wanted to try the Old Monk rum in a drink as well), and then wrapped up my intro evening with a classic Vieux Carre.
The 1919 was the real standout of the evening with the molasses-y Old Monk mixing nicely with the spice of the Rittenhouse and the herbals of the Benedictine. The chocolately finish from the bitters then came, first as a nice surprise and then as something to be looked forward to after each sip. A real winner that kills me that I can't duplicate it at home yet!
I agree that the coffee flip sound tres interesting!
Fort Point, Riff on a Pegu, Aviator, Jack Benny, Last Word, Something with homemade ginger beer dispensed from a seltzer-water siphon, Negroni, and a 1919 not made by Josie but the young lad wrote down the recipe for me as follows:
3/4 oz Old Monk Rum
3/4 oz Rittenhouse Rye (100 °)
1/2 oz Benedictine
1 oz Punt e Mes
2 Dahes Fee Bros. Whiskey Barrel Bitters
Stir over ice, strain, garnish w/ orange oil.
Am I the only one thinking that Drink's small bites menu is getting pricier and less interesting with every iteration? I thought the opening menu was clever and delicious, where the current one (the third or fourth I've seen) has about 1/3 as many interesting dishes. I know the focus is on cocktails, but it's nice to have a bite or two if you haven't eaten lately before you move into strong drinks. Maybe the strategy is to encourage people to eat at Sportello?
re: MC Slim JB
I actually said to a friend that was with us "it's like they don't want you to eat".
I did't see the very first menu but the last two I found to be expensive for the quantity but the quality was good. The young bar back seems to assemble the food and you can tell he's doing his best. They do pass around warm nuts but I've also noticed most people are not eating at all. I personally can't have cocktails without something to soak up the brown booze. Oh to be young again.
The madelines are probably the smallest of offerings but I do like them. The Jamon was good. The shrimp was boring (menu says tomato syrup, it was cocktail sauce). The Gougeres were good but it also said truffled mornay in the description which they said was "injected" but mine must have missed the injection. I really liked the beef tartare. Tater Tots were meh. Duck Drummetts were good but the celery root remoulade didn't work, rather messy to eat as well. I can't remember the rest.
In the end I nosh there because I have to but I've come to the conclusion that the food offered really doesn't match up well with cocktails.
Sportello is pricey, and not everyone's going to love the all-white, futuristic, "diner with no booths, only counter seating" setup (I don't recommend it for parties of more than 3 or 4), but the food is really tasty. I think I've mentioned that bigoli with uni and clams a couple of times, and was miffed when the Improper did a little blurb on it, as I was hoping to do the same for Stuff.
re: MC Slim JB
I've yet to go there. The gf works right around the corner and is supposed to be heading there soon w/ a friend of hers who works in the area (outside factors have delayed that). The concept of the high end diner resonates with me though, even if it isn't a place that I could visit with any real frequency (without a large series of economic stimulus checks, that is).
re: MC Slim JB
I don't want to have to go move to eat when I'm enjoying myself drinking! I want to be able to have just enough food to allow me to keep going. It doesn't need to be fancy, but as I have said before (in a previous thread entitled something like "New menu at Drink"), the food the last time I was there was almost inedible. It makes me sad to say it, but I haven't been back since that second menu. Have they brought the gougeres back? Tater Tots sound promising...